12% beers are difficult to carbonate using the standard method. You pretty much need actively fermenting, alcohol-tolerant yeast like WLP 099 to get the job done. At this point, your options are limited. Making a healthy starter of WLP 099 and eye-dropping some into each bottle may be your best bet. Or kegging under a CO2 blanket, force-carbonating and beer-gunning the beer back into bottles.
Other options are more risky - Brett, enzymes, etc.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Primary: Saison, Berliner Weisse, sLambic I, sLambic II, IPA, 70/-
Secondary: Orange Blossom Mead, Flanders Red I
Kegged: Fat Man Porter w/ 1469, Fat Man Porter w/ 005, Centennial Falcon w/ Conan, Centennial Falcon w/ Denny's, Barrel-aged Fat Man Porter, Belgian Dark Strong, Dark Mild